Butter Chicken

1 tablespoon olive oil
4 cloves garlic, crushed
1 onion, diced
1 (14-ounce) can light coconut milk
1 (6-ounce) can tomato paste
2 tablespoons flour
1 teaspoon curry powder
1/2 teaspoon chili powder, or more, to taste
1/2 teaspoon ginger powder
salt and black pepper, to taste
24 chicken tenders


Heat olive oil in a large saucepan over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in coconut milk, tomato pasta, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
Place chicken into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.

Chicken Cordon Bleu

3 c chicken, cooked & shredded (rotisserie is awesome)
1 c ham, diced
1 c Swiss cheese, shredded
16 oz. container of sour cream
1 can cream of chicken soup
1/4 t black pepper and thyme
1 t chicken bullion


Combine all and heat over a medium-low heat, stirring frequently so not to scorch.  Serve over egg noodles or rice.